CN115886120A - Low-oil-phase emulsion gel fat substitute, low-fat ice cream and preparation method thereof - Google Patents
Low-oil-phase emulsion gel fat substitute, low-fat ice cream and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a low-oil-phase emulsion gel fat substitute, low-fat ice cream and a preparation method thereof. The fat substitute is low oil phase Pickering emulsion gel stabilized by bacterial cellulose nanofiber/soybean protein isolate composite particles. Compared with the fat content of 5-30% of the traditional commercial ice cream, the low-oil-phase Pickering emulsion gel is used for replacing cream, so that the fat content of the prepared ice cream can be reduced to below 1.5%, and the ice cream has the advantages of strong melting resistance, good shape retention, texture close to that of a commercial product, and good application and market prospects.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a low-oil-phase Pickering emulsion gel and low-fat ice cream prepared by using the low-oil-phase Pickering emulsion gel as a fat substitute.
Background
The ice cream is generally prepared from drinking water, dairy products, eggs, sugar, edible vegetable oil and the like as raw and auxiliary materials. Fat is an important ingredient of ice cream and affects the melting resistance, shape retention and smoothness of the ice cream after the freezing process. All the types of ice cream specified in the current standard GB/T3114-2014 have a fat content of greater than or equal to 5%. Generally, commercial ice cream contains 10% to 16% fat, and in order to ensure the mouthfeel of the ice cream in actual production, the fat content may even be as high as 30%. High fat intake can bring serious health hidden trouble, and increase metabolic disease risks such as obesity, coronary heart disease and the like. The food industry has sought potential fat substitutes to reduce the fat content of ice cream. Fat substitutes that have been used in ice cream products today include inulin, maltodextrin, polydextrose, milk protein, soy protein, dietary fiber, and starch, however these fat substitutes can contribute to the deficiencies of ice cream mouthfeel, texture, and flavor to varying degrees.
The emulsion gel is an emulsion with a gel-like network structure and solid-like mechanical properties, has the advantages of both emulsion and hydrogel, shows a plurality of beneficial characteristics in the aspects of food processing and bioactive ingredient delivery, and is widely concerned and applied in the aspects of improving food structure, reducing trans fat, developing health food and the like. Of these, the low oil phase emulsion gel (the volume fraction of the oil phase is typically 30% or less) is suitable for direct diet and helps to reduce various health problems associated with high fat intake.
In the food industry, the preparation process of low oil phase emulsion gels is divided into two steps: firstly, emulsion is formed through emulsification, and secondly, the liquid emulsion is converted into gel emulsion. And because excessive particles exist in the continuous phase of the emulsion gel, the emulsion gel is easy to settle and flocculate and cannot be stabilized for a long time, so that the application of the emulsion gel is limited. Therefore, it is desirable to explore methods for preparing stable emulsion gels and to simplify the process for preparing emulsion gels.
The high internal phase Pickering emulsion prepared by the chinese patent CN111205479a has high stability, but the volume fraction of the internal phase vegetable oil exceeds 74%, compared with the high internal phase emulsion with good rheological property and stability (the characteristics are mainly obtained by the high oil phase volume fraction, the higher the oil phase volume fraction is, the more stable the emulsion gel is, the stronger the gelation is), but for the low oil phase emulsion gel, the oil phase content is low, and the emulsion is kept in gel state, which is not easy to realize. Chinese patent CN107296260a is prepared by adding hydrophilic colloids such as xanthan gum, konjac glucomannan, low methoxyl pectin, etc., mixing cellulose aqueous dispersion with hydrophilic colloids to form emulsion gel, and using the emulsion gel to solidify oil phase, but drying and dewatering are required after solidification, resulting in significant increase of actual oil phase content (oil content of oil gel is usually more than 92%).
Disclosure of Invention
The invention aims to provide a low-oil-phase emulsion gel fat substitute, low-fat ice cream and a preparation method thereof, which achieve the purposes of removing trans-fatty acids and reducing saturated fatty acids in the ice cream, thereby meeting the pursuit of people for healthy diet and improving the quality of the ice cream.
In order to achieve the purpose, the invention adopts the following technical scheme:
a low oil phase emulsion gel fat substitute is a low oil phase Pickering emulsion gel stabilized by Bacterial Cellulose Nanofiber (BCNs)/Soy Protein Isolate (SPI) composite particles, wherein in the low oil phase Pickering emulsion gel, an oil phase is 3-25% (such as 4-5%) of vegetable oil by volume fraction, and the balance is an aqueous phase, and the total concentration (namely the concentration of the composite particles) of the SPI and the BCNs in the aqueous phase ranges from 1-3%.
Preferably, the vegetable oil is selected from soybean oil, rapeseed oil, sunflower oil, peanut oil or corn oil, etc.
Preferably, in the composite particles, the mass ratio of the bacterial cellulose nanofibers to the soy protein isolate is 15-10.
The preparation method of the low oil phase emulsion gel fat substitute comprises the following steps:
mixing Bacterial Cellulose Nanofiber (BCNs)/Soy Protein Isolate (SPI) composite particle colloid (water phase) and vegetable oil (oil phase) according to the volume ratio of 3-25 to 1, and then shearing for 1-3 minutes at 10000-20000 rpm to obtain the low oil phase Pickering emulsion gel.
Preferably, the preparation method of the bacterial cellulose nanofiber/soy protein isolate composite particle colloid specifically comprises the following steps: mixing a bacterial cellulose nanofiber aqueous solution with the concentration of 0.08-0.15% and a soybean protein isolate ethanol aqueous solution with the concentration of 1-2% according to the volume ratio of 2:1-3:1, shearing, homogenizing, and then sequentially concentrating and centrifuging to obtain the bacterial cellulose nanofiber/soybean protein isolate composite particle colloid with the concentration of 1-3%.
Preferably, the shearing homogenization conditions are as follows: homogenizing for 3-5 min at 5000-8000 rpm by using high-speed shearing equipment.
Preferably, the conditions of the concentration are (primary objective is to remove ethanol): the pressure of the rotary evaporator is 0.8-1.0 MPa, the rotating speed of the rotary evaporator is 90-110 rpm, the heating temperature of the rotary evaporator is 40-50 ℃, and the rotary evaporation time is 10-20 minutes.
Preferably, the conditions of the centrifugation are (primary purpose is to remove water): the rotating speed of the centrifuge is 3000-5000 rpm, and the time is 10-20 minutes.
A low-fat ice cream comprises the following components in percentage by weight: 40 to 50 percent of animal milk, 10 to 40 percent of the low oil phase emulsion gel fat substitute, 10 to 20 percent of sweetening agent, 5 to 15 percent of egg yolk and 0 to 20 percent of cream (the fat content of the cream is 30 to 40 percent).
Preferably, the sweetener is sucrose (e.g., white granulated sugar).
Preferably, the animal milk is liquid milk derived from cattle or sheep (e.g. sterilised cow milk).
The preparation method of the low-fat ice cream comprises the following steps:
1) Weighing raw materials (such as sterilized cow milk, egg yolk, white sugar, cream, and low oil phase emulsion gel fat substitute) according to a certain proportion;
2) Mixing the egg yolk, the cream and the low oil phase emulsion gel fat substitute, or mixing the egg yolk and the low oil phase emulsion gel fat substitute, beating for 5-10 minutes after mixing, adding animal milk (such as sterilized cow milk) and a sweetener (such as white granulated sugar) and continuing beating until soft bubbles are generated (such as beating time is 5-10 min), thus obtaining a mixture;
3) Stirring the mixture for 15-30 minutes at the temperature of 60-80 ℃ to obtain a mixed solution (the step is equivalent to homogenization);
4) Heating and sterilizing the mixture (such as pasteurization), cooling, aging, and hardening to obtain low fat ice cream.
Preferably, the conditions for heat sterilization are as follows: sterilizing at 80-100 deg.c for 30-60 sec.
Preferably, the cooling conditions are as follows: 0 to 4 ℃.
Preferably, the aging conditions are as follows: cooling the sterilized mixed solution to 20-25 ℃, and standing for 4-8 hours at the temperature of 2-6 ℃.
Preferably, the hardening conditions are: standing for 48-72 hours at-18-20 ℃.
The invention has the beneficial effects that:
the fat substitute disclosed by the invention is low-oil-phase Pickering emulsion gel, has physical properties similar to cream, including good rheological property and stability, can simulate fat in a food system to generate better lubricating feeling, endows the food with good texture, and achieves the effect of substituting solid oil in the food system, so that the intake of fat and heat is reduced, and the fat substitute is beneficial to reducing the risks of obesity, metabolic diseases and cardiovascular diseases.
Furthermore, the low oil phase Pickering emulsion gel contains a certain proportion of bacterial cellulose nanofiber/soybean protein isolate composite particles, and can be kept stable for a long time.
The low oil phase emulsion gel fat substitute with certain plasticity is formed by a one-step emulsification method (the low oil phase emulsion is formed into gel), the two-step process of the traditional low oil phase emulsion gel is simplified, the production time and the cost can be reduced, trans-fatty acid is not generated in the preparation process, and the content of saturated fatty acid is reduced.
The low-fat ice cream disclosed by the invention utilizes the low-oil-phase Pickering emulsion gel to replace the cream of the traditional commercial ice cream, the fat content is reduced to below 1.5%, and the ice cream has good melting resistance and stability while the fat content of the ice cream is reduced and trans-fatty acid is prevented from being introduced, so that the low-fat ice cream serving as a healthy low-fat ice cream with zero trans-fatty acid and low saturated fatty acid can meet the requirements of consumers on low-fat food and the healthy development of food industry.
Drawings
Figure 1 is a flow chart of a low fat ice cream production process using low oil phase Pickering emulsion gel as a fat substitute.
Figure 2 is a low fat ice cream product (yellow in appearance) prepared by completely and partially replacing cream with a Pickering emulsion gel of 5% oil phase.
FIG. 3 is a graph of stress dependence of Pickering emulsion gel storage modulus (G') and loss modulus (G ") at 5% oil phase and Pickering emulsion gel viscosity versus time (shear stress constant) at 5% oil phase, and melting rate and sensory evaluation of low fat ice cream prepared using Pickering emulsion gel at 5% oil phase in full and partial replacement of cream with cream: the 10% emulsion, 20% emulsion, and 30% emulsion (i.e., 10%, 20%, and 30% cream substitution rate) each represent the mass fraction (added amount) of the Pickering emulsion gel of 5% oil phase; the same lower case letters among different groups indicate no significant difference, and the different lower case letters indicate significant difference.
Detailed Description
The present invention will be described in further detail with reference to the following drawings and examples, which are provided for illustration only and are not intended to limit the scope of the present invention.
Example 1
A low fat ice cream prepared by low oil phase emulsion gel instead of fat is prepared by the following process (see figure 1):
1) Preparing composite particle colloid: weighing 1.25g of SPI powder, dissolving in 100mL of 70% aqueous ethanol (ethanol: water =70:30,v/v) to obtain 1.25% (w/v) aqueous SPI ethanol solution, weighing 0.25g of BCNs, dissolving in 250mL of water to obtain 0.1% aqueous BCNs solution; an aqueous BCNs solution and an aqueous SPI ethanol solution (aqueous BCNs solution: aqueous SPI ethanol solution = 2.5. Finally, excess ethanol and water were removed from the mixture by rotary evaporator (0.1 MPa, 100rpm, 45 ℃, 10 minutes) and centrifugation (4000 rpm, 10 minutes) to give 2% concentration of BCNs/SPI composite particle colloid (the remainder of the colloid is about 98% water).
2) Preparation of low oil phase Pickering emulsion gel: mixing 95mL of BCNs/SPI composite particle colloid and 5mL of soybean oil, and shearing for 3 minutes under the action of 20000rpm high-speed dispersion shearing to form 5% oil-phase Pickering emulsion gel.
3) Preparation of low fat ice cream: firstly, 10g of egg yolk, 10g of Pickering emulsion gel with 5% of oil phase and 20g of thin cream (with 35% of fat content) are mixed and whipped for 5 minutes at room temperature, and then 45g of sterilized milk and 15g of white granulated sugar are added for continuous whipping until soft bubbles are generated. Stirring the mixture with dense bubbles at 70 deg.C (water bath) for 20 min, heating at 90 deg.C for 30 s for sterilization, cooling in ice water bath to 25 deg.C, pouring into round mold, aging in refrigerator at 4 deg.C for 6 hr, and hardening in refrigerator at-20 deg.C for 72 hr to give the final product with certain shape, to obtain low fat ice cream containing 10% low oil phase emulsion gel, as shown in FIG. 2.
Example 2
A low-fat ice cream prepared by replacing fat with low-oil-phase emulsion gel is prepared by the following preparation process:
first 10g egg yolk, 20g of the 5% oil phase Pickering emulsion gel prepared in example 1 and 10g cream (35% fat content) were mixed and whipped for 5 minutes at room temperature, and then 45g sterilized cow milk and 15g white granulated sugar were added and whipped continuously until soft bubbles were generated. Stirring the mixture with dense bubbles at 70 deg.C for 20 min, heating at 90 deg.C for 30 s for sterilization, cooling in ice water bath to 25 deg.C, pouring into round mold, aging in refrigerator at 4 deg.C for 6 hr, and hardening and storing in refrigerator at-20 deg.C for 72 hr to obtain low fat ice cream containing 20% low oil phase emulsion gel, as shown in FIG. 2.
Example 3
A low-fat ice cream prepared by using low-oil-phase emulsion gel to completely replace fat is prepared by the following preparation process:
first 10g egg yolk and 30g of 5% oil phase Pickering emulsion gel prepared in example 1 were mixed and whipped for 5 minutes at room temperature, and then 45g sterilized cow milk and 15g white granulated sugar were added and whipped continuously until soft bubbles were generated. Stirring the mixture with dense bubbles at 70 deg.C for 20 min, heating at 90 deg.C for 30 s for sterilization, cooling in ice water bath to 25 deg.C, pouring into round mold, aging in refrigerator at 4 deg.C for 6 hr, and hardening and storing in refrigerator at-20 deg.C for 72 hr to obtain low fat ice cream containing 30% low oil phase emulsion gel, as shown in FIG. 2.
As shown in fig. 3, the prepared low oil phase emulsion gel (e.g. Pickering emulsion gel with 5% oil phase prepared in example 1) has good gelling property and high recovery performance, and is beneficial to simulate some properties of solid oil (e.g. cream): producing better smooth feeling and endowing food with good texture. Meanwhile, the generation of trans-fatty acid in the traditional oil hardening process is avoided (the reason that the emulsion gel cannot form the trans-fatty acid in the preparation process comprises that vegetable oil such as soybean oil in the raw material of the emulsion gel is simply emulsified to form the gel).
In addition, the Pickering emulsion gel with 5% of oil phase prepared by the composite colloidal particles has stronger stability, and still has no demulsification after being placed at room temperature for 7 days. The average particle size of the 5% oil phase Pickering emulsion gel after seven days of storage was determined to be within 25-35 um, similar to the particle size of the freshly prepared 5% oil phase Pickering emulsion gel, using a laser particle size analyzer (LS 13320, beckman, US).
Example 4
A low-fat ice cream prepared by composite particles instead of fat is prepared by the following preparation process:
1) Preparing composite particle colloid: weighing 1.25g of SPI powder, dissolving in 100mL of 70% ethanol water solution, weighing 0.25g of BCNs, and dissolving in 250mL of water; the BCNs aqueous solution and the SPI ethanol aqueous solution were mixed in a volume ratio of 2.5. Finally, excess ethanol and water in the mixture were removed by rotary evaporator (0.1 MPa, 100rpm, 45 ℃, 10 minutes) and centrifugation (4000 rpm, 10 minutes) to give 2% concentration of BCNs/SPI composite particle colloid.
2) Preparation of low fat ice cream: firstly, 10g of egg yolk, 10g of BCNs/SPI composite particle colloid with the concentration of 2 percent and 20g of cream (the fat content is 35 percent) are mixed and whipped for 5 minutes at room temperature, and then 45g of sterilized milk and 15g of white granulated sugar are added for continuous whipping until soft bubbles are generated. Stirring the mixture with dense bubbles at 70 deg.C for 20 min, heating at 90 deg.C for 30 s for sterilization, cooling in ice water bath to 25 deg.C, pouring into round mold, aging in refrigerator at 4 deg.C for 6 hr, and hardening and storing in refrigerator at-20 deg.C for 72 hr to obtain low-fat ice cream containing 10% composite particles, as shown in FIG. 2.
Example 5
A low-fat ice cream prepared by composite particles instead of fat is prepared by the following preparation process:
first, 10g of egg yolk, 20g of the BCNs/SPI composite particle colloid prepared in example 4, and 10g of cream (fat content 35%) were mixed and whipped for 5 minutes at room temperature, and then 45g of sterilized milk and 15g of white granulated sugar were added and whipped continuously until soft bubbles were generated. Stirring the mixture with dense bubbles at 70 deg.C for 20 min, heating at 90 deg.C for 30 s for sterilization, cooling in ice water bath to 25 deg.C, pouring into round mold, aging in refrigerator at 4 deg.C for 6 hr, and hardening and storing in refrigerator at-20 deg.C for 72 hr to obtain low-fat ice cream containing 20% of composite particles, as shown in FIG. 2.
Example 6
A low-fat ice cream prepared by composite particles instead of fat is prepared by the following preparation process:
first 10g egg yolk and 30g BCNs/SPI composite particle colloid prepared in example 4 were mixed and whipped for 5 minutes at room temperature, then 45g sterilized cow milk and 15g white granulated sugar were added and whipped continuously until soft bubbles were generated. Stirring the mixture with dense bubbles at 70 deg.C for 20 min, heating at 90 deg.C for 30 s for sterilization, cooling to 25 deg.C in ice water bath, pouring into round mold, aging in refrigerator at 4 deg.C for 6 hr, and hardening and storing in refrigerator at-20 deg.C for 72 hr to obtain low-fat ice cream containing 30% composite particles, as shown in FIG. 2.
The results are shown in figure 3, where the ice cream with cream replaced by 5% emulsion gel (5% oil phase Pickering emulsion gel) has a significantly reduced melting rate compared to ice cream with cream replaced by composite particle colloid (e.g. 20% cream was replaced by both example 2 and example 5).
Comparative example
The traditional cream ice cream has the following preparation process:
firstly, 10g of egg yolk and 30g of cream (with the fat content of 35%) are mixed and whipped for 5 minutes at room temperature, and then 45g of sterilized milk and 15g of white granulated sugar are added for continuous whipping until soft bubbles are generated. Stirring the mixture with dense bubbles at 70 deg.C for 20 min, heating at 90 deg.C for 30 s for sterilization, cooling in ice water bath to 25 deg.C, pouring into round mold, aging in refrigerator at 4 deg.C for 6 hr, and hardening and storing in refrigerator at-20 deg.C for 72 hr to obtain the final product shown in FIG. 2.
As shown in FIG. 3 and Table 1, the low oil phase emulsion gel obtained by the present invention as a low fat ice cream as a fat substitute (see examples 1, 2 and 3 and comparative example) has fine and uniform crystals, strong melting resistance, good shape retention (directly observed) and good viscoelasticity.
TABLE 1 texture analysis of low fat ice cream prepared with 5% emulsion gel instead of cream
The invention has the following advantages:
1) The low oil phase emulsion gel prepared by the one-step emulsification method has the advantages of both the emulsion and the hydrogel, and shows a plurality of beneficial characteristics on the structure of food; and the fat substitute is prepared by a one-step method, so that the production time, difficulty and cost can be reduced, and the fat substitute is favorably used in the food industry as a fat substitute.
2) The low oil phase emulsion gel prepared by the invention can simulate some properties of solid oil in a food system, achieves the purpose of replacing part of fat in the food system, avoids the generation of trans-fatty acid in the traditional oil hardening process, and can reduce various health problems caused by the intake of high oil, high saturated fatty acid and trans-fatty acid to a certain extent.
3) The low-oil-phase emulsion gel obtained by the invention is used as a low-fat ice cream product of a fat substitute, the fat content of 5-30% of the traditional commercial ice cream is obviously reduced to be below 1.5%, and the intake of fat energy is reduced, so that the low-oil-phase emulsion gel is beneficial to preventing and relieving the troubles of various chronic diseases such as hyperlipidemia, obesity and the like.
4) The low-oil-phase emulsion gel obtained by the invention is used as a low-fat ice cream product of a fat substitute, has the color, the fragrance, the taste and the texture similar to those of a commercial product, can still keep stable after being stored for 6 months at the temperature of-20 ℃, can meet the requirements of people on the ice cream product, and is comparable to the traditional commercial high-fat ice cream.
Claims (10)
1. A low oil phase emulsion gel fat substitute characterized by: the fat substitute is low oil phase Pickering emulsion gel stabilized by bacterial cellulose nanofiber/soybean protein isolate composite particles, wherein in the low oil phase Pickering emulsion gel, the oil phase is vegetable oil with the volume fraction of 3% -25%.
2. The low oil phase emulsion gel fat substitute of claim 1, wherein: the concentration of the composite particles in the water phase is 1-3%; in the composite particles, the mass ratio of the bacterial cellulose nanofibers to the isolated soy protein is 15-10.
3. A preparation method of a low oil phase emulsion gel fat substitute is characterized by comprising the following steps: the method comprises the following steps:
mixing the bacterial cellulose nanofiber/soybean protein isolate composite particle colloid with vegetable oil according to the volume ratio of 3-25.
4. The method for preparing the low oil phase emulsion gel fat substitute according to claim 3, characterized by comprising the following steps: the preparation method of the bacterial cellulose nanofiber/soybean protein isolate composite particle colloid specifically comprises the following steps: mixing a bacterial cellulose nanofiber aqueous solution with the concentration of 0.08-0.15% and a soybean protein isolate ethanol aqueous solution with the concentration of 1-2% according to the volume ratio of 2:1-3:1, shearing, homogenizing, concentrating and centrifuging in sequence to obtain the bacterial cellulose nanofiber/soybean protein isolate composite particle colloid with the concentration of 1-3%.
5. The method for preparing the low oil phase emulsion gel fat substitute according to claim 3, characterized by comprising the following steps: the shearing homogenizing conditions are as follows: homogenizing for 3-5 min at 5000-8000 rpm by using high-speed shearing equipment.
6. The method for preparing the low oil phase emulsion gel fat substitute as claimed in claim 3, wherein the method comprises the following steps: the concentration conditions are as follows: the pressure of the rotary evaporator is 0.8-1.0 MPa, the rotating speed of the rotary evaporator is 90-110 rpm, the heating temperature of the rotary evaporator is 40-50 ℃, and the rotary evaporation time is 10-20 minutes.
7. The method for preparing the low oil phase emulsion gel fat substitute according to claim 3, characterized by comprising the following steps: the centrifugation conditions were: the rotating speed of the centrifuge is 3000-5000 rpm, and the time is 10-20 minutes.
8. A low fat ice cream characterized by: the ice cream comprises the following components in percentage by weight: 40-50% of animal milk, 10-40% of the low oil phase emulsion gel fat substitute as claimed in claim 1, 10-20% of sweetener, 5-15% of egg yolk and 0-20% of cream.
9. A low fat ice cream as claimed in claim 8, in which: the sweetener is sucrose; the animal milk is liquid milk derived from cattle or sheep.
10. A method of making low fat ice cream according to claim 8, wherein: the method comprises the following steps:
mixing the egg yolk, the cream and the low oil phase emulsion gel fat substitute, or mixing the egg yolk and the low oil phase emulsion gel fat substitute, beating for 5-10 minutes after mixing, adding the animal milk and the sweetening agent, and continuing beating until dense bubbles are generated to obtain a mixture; stirring the mixture for 15-30 minutes at the temperature of 60-80 ℃ to obtain a mixed solution; and sequentially heating, sterilizing, cooling and aging the mixed solution, and hardening to obtain the low-fat ice cream.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116369499A (en) * | 2023-05-18 | 2023-07-04 | 东北农业大学 | Preparation method of low-oil-phase Pickering emulsion gel |
| CN116762841A (en) * | 2023-06-30 | 2023-09-19 | 华南理工大学 | Application of nanofiber emulsion in preparation of baked food |
| CN117121973A (en) * | 2023-08-07 | 2023-11-28 | 中国农业科学院农产品加工研究所 | Plant-based ice cream based on Pickering emulsion and preparation method thereof |
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2022
- 2022-11-28 CN CN202211505182.9A patent/CN115886120A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116369499A (en) * | 2023-05-18 | 2023-07-04 | 东北农业大学 | Preparation method of low-oil-phase Pickering emulsion gel |
| CN116369499B (en) * | 2023-05-18 | 2024-04-05 | 东北农业大学 | Preparation method of low-oil-phase Pickering emulsion gel |
| CN116762841A (en) * | 2023-06-30 | 2023-09-19 | 华南理工大学 | Application of nanofiber emulsion in preparation of baked food |
| CN116762841B (en) * | 2023-06-30 | 2024-05-14 | 华南理工大学 | Application of nanofiber emulsion in preparation of baked food |
| CN117121973A (en) * | 2023-08-07 | 2023-11-28 | 中国农业科学院农产品加工研究所 | Plant-based ice cream based on Pickering emulsion and preparation method thereof |
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